Pork Chops with Carrots & Toasted Buckwheat

By : Unknown

On : 17:21

In : Cooking

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A great Main Course with the buttery pork chops and sweet roasted carrots gives this amazing taste that just mingles with your taste buds. Plus the crisp buckwheat just gives this otherworldly texture. An amazing recipe!

Yields: Makes 4 Servings 

Ingredients: 

• 1 Orange 
• 2 tbsps. Olive oil 
• 1 ½ pounds Carrots, halved lengthwise and cut into 2 inch pieces 
• 1 Garlic clove, finely grated 
• Salt and pepper to taste 
• 2 tsps. Fresh lime juice 
• ¾ cup Buckwheat oats 
• 1 tbsp. Vegetable oil 
• 2 – 1inch thick Bone-in pork shoulder chops 
• 3 tbsps. Unsalted butter 
• ¼ cup Dill sprigs 
• Red pepper flakes 

Method of Preparation: 

1. Peel the orange and the white pith as well; discard. Cut along the membranes to release the orange     segments. 

2. Preheat the oven to 450°F. 

3. In a baking tray throw in the carrots, garlic, and olive oil and toss to coat them. Roast for around         15-20 minutes until tender and toss just once. While the carrots are still hot, add the oranges and         juice and the 2 tsps. Of lime juice and toss them around to coat. Set them aside. 

4. In a large saucepan filled with salted water. Bring it to a boil and cook the buckwheat for 10-15           minutes or until tender. Drain and rinse under cold water. Spread them out in a baking tray and let       them dry. (This is a key method for the perfect browned and crispy grain.) 

5. In a large skillet pan over high, Add the vegetable oil until smoke appears from the pan. Season the     pork chops with salt and pepper and cook for 4 minutes or until medium rare. Add 1 tbsp. of the         unsalted butter and spoon over the melted butter over the chops turning once and cook for 1 minute     more. Transfer the chop to the cutting board and let it rest for 10 minutes. 

6. In the same skillet add the cooled and dried buckwheat and the remaining 2 tbsps. Of butter.               Season it with salt and cook for 5 minutes tossing it often until the grains are toasted and crisp. 

7. Now with the rested pork chops, cut them lengthwise and toss the dill in the buckwheat. 

8. In a plate serve the buckwheat and carrots with slices of the pork, Drizzle with lime juice

    and olive oil and sprinkle red pepper flakes. Enjoy!